Just a little muffin, man

I have a new favorite muffin recipe. One that my friend Cindy shared with me.

If you know Cindy, you know that there isn’t anything that she makes that isn’t yummy-yummy-good. I love going over to her house for get-togethers. I know the food is going to be good and, most likely, there’s going to be something I’ve never tried before. Cindy is not afraid to experiment and to share the benefits of her experiments with her friends. And I am lucky to be one of those friends who gets to eat her goodies.

Like these muffins.

She said they are called something like “six week muffins” which sounds like they are pregnant, so I don’t think I’ll call them that.

I think I’ll call them yummy muffins.

To disguise a few of the ingredients from my children and emphasize the fact that they are so, so good.

(I won’t tell you how many I have eaten today… but it is >1 and <10 Smile – not really… well, yes, really, but no where close to 10. that would just be crazy…and I’m not crazy… well, not much, anyway)

I made some in a monster muffin tin – one that makes those jumbo sized muffins. (another reason why eating 10 would just be nuts – and unhealthy)

Those big mamas are going to the kids’ teachers at school tomorrow. It’s teacher appreciation week so I’m sharin’ the love with some breakfast muffins.

The regular sized ones I’m keeping around here for us to have for snacks, and breakfast, and snacks…and whenever-we-feel-like-we-need-a-muffin-treats.

They’re so good. And Cindy says they are good for you, too.

I can’t wait to play around with the recipe a little. I was thinking I might substitute applesauce for the oil and maybe add some diced apples next time. And some apple pie spice. Or pumpkin pie spice. Or chocolate chips.

Who knows.

What I do know, though, is that I will be making them again.

You need to try them.

Seriously.

Oh, and I guess I should warn you, this makes A LOT of muffins. I made 12 “regular” muffins and 12 “jumbo” muffins and I still have about enough batter left to make at least another 12-24 muffins.

But, Cindy says that she keeps the leftover mix in the fridge in a sealed container and keeps it to bake with all week. I guess that is why it is called “six week muffins” but we will never know because the mix has never made it that long at her house and I know that it won’t at mine, either.

Okay, enough chatter. Here is the recipe:

Six Week (Yummy) Muffins

1 15 oz box Raisin Bran cereal (I used the store brand)
5 cups self-rising flour
2-1/2 cups sugar
4 eggs
1 quart (4 cups) buttermilk
1 cup vegetable oil
1 cup raisins or cranberries (or both)!!
1 large can of pumpkin
2 Tbsp cinnamon (I used 2 1/2 Tbsp)
1 – 2 tsp vanilla

Bake at 400 degrees for about 12 to 15 minutes.

note:

With the jumbo muffins I made, I dropped the oven temp to 350 and baked them for 30 minutes, just to make sure they cooked inside without burning on the outside.

Ooey Gooey Goodness

I have mentioned before (once or twice) about how much I love Pinterest. I’m finding so many good things there – crafts, scrapbooking inspiration, and most importantly, new recipes to try.

I have also mentioned before (once or twice) about how I am so not a morning person. I don’t really get going until mid-day, mentally, and so the early mornings required of being a mommy of school-age children is rather challenging for me. Most days, I feel somewhat like a zombie shuffling through the routine. But, I like to have something warm and yummy for my girls to eat before they leave for school.

So, imagine my pleasure when I stumbled across this little gem on Pinterest last week. I knew it had to be somewhere in our future – it looks like a super-easy version of Monkey Bread.

So, this morning was the morning. I modified the recipe to suit what I had on hand and received no complaints from the monkeys in the house. They said it was like a cross between cinnamon rolls, biscuits and pancakes. Well, that is probably because it is!

I didn’t use the fancy tube pan – I just used my trusty loaf pan – same basic principle but much easier for me to dig out at 5:30 in the morning. (I said it was early, didn’t I?)

You can get the recipe over on Pinterest for the original version. Or you can use mine here. I think they’re so close they are virtually the same.

Great idea for a quick breakfast treat.

Gooey Breakfast Goodness

~1 Tbsp cinnamon (I just estimated)
~4 Tbsp butter
~1/2 c sugar (or brown sugar)
~1/4 cup pancake syrup
1 can Pillsbury Grands Biscuits

Preheat oven to 350.
In a large measuring cup, combine first four ingredients. You may want to melt the butter/syrup in the microwave for about 1 minute to make the mixing easier. Mix well.
Pour about 1-2 Tbsp of the syrup mixture in the bottom of a well-greased loaf pan (just enough to coat the bottom.
In the pan, then stand biscuits on their sides like little soldiers marching along.
Pour the remaining syrup mixture over the biscuits and sprinkle with cinnamon sugar if desired.
Bake at 350 for about 30-40 minutes.
Allow them to cool for a couple minutes before diving in to the yummy goodness. Can be rewarmed in the microwave if any are left over.

Comfort food

When it’s cold and gloomy outside (like it’s been the past week or so)

or when someone is not feeling well (like I’ve had around here off and on for the past week or two)

it’s a good time to turn to the foods you know will not only fill you up but that will comfort you and make you feel good, too.

Big Girl has been under the weather today. So, my initial menu plan for Asian Chicken stir-fry was probably not going to be a good choice. She’s got a tummy bug and any kind of Asian food is not a good choice when you have a tummy ache.

So, enter Plan B – soup.

Potato Soup, to be exact.

I absolutely LOVE potato soup, but don’t eat it very often since my surgery. It’s pretty much a carb-fest (which is why it is so good) and my little tummy doesn’t like a carb-fest very often. But with Big Girl’s tummy needing something soothing, I decided to make her some.

As a matter of fact, Potato Soup was my food of choice as a girl. We had a family friend that would make it for me whenever I asked and I absolutely loved it. I’ve never had a match to what she used to make. It was just the right mix of creaminess and chunks of potato. Absolutely divine.

I found a crock-pot recipe on Pinterest (I love that website!) and edited/altered to suit what I had on hand and what I knew my family would like.

All I can say is YUM. It is sooo good. I can’t wait to serve it to everyone tonight. (that’s black bean soup in the baby crock pot – I’m trying out a new recipe and will post when I get it mastered)

I’ll toast some bread in the same fashion my family friend used to make – she would cut bread slices into “fingers” and toast them until they were golden brown and crispy. Then you dip those into the soup – heaven. Absolute heaven.

Topped with some cheddar cheese and a sprinkle of pepper, this is simply divine. This is the closest to Mary’s soup I’ve ever had.

Comfort food at it’s best.

I hope you’ll give it a try sometime. (And I’ll be sharing the Black Bean Soup recipe soon, too – it’s yummy but I’m still working on consistency. Once I get that right, I’ll post the recipe)

Here’s the Potato Soup recipe:

Crock Pot Potato Soup

1 32 oz bag of Southern-style hash brown potatoes (the chunked kind, not shredded)
1 box of chicken broth
1 can cream of chicken soup
3/4 cup diced onion (I used the frozen diced ones)
1 Tbsp minced garlic (about 2 cloves if you use fresh)
Salt/Pepper
1 package Low fat cream cheese (not fat free) (should be room temp)

Add all ingredients (except cream cheese) to the crock pot.
Cook on Low for 6-8 hours. (If you are going to be home, start it on high for about 2 hrs and then drop it down to low for the remainder of the time)
About an hour before serving, put the cream cheese in the soup. Use an immersion blender to mix the cream cheese into the soup and to puree the potatoes. If you don’t have an immersion blender, you could scoop out some of your soup into a blender of food processor and mix the cheese into that soup and then add it back to the crock pot and mix it all together.

Serve with shredded sharp cheddar cheese, diced cooked bacon, diced scallions (if you desire) and toasted bread “fingers.”

Happy Monday!

And a Happy Monday it is, folks! It’s a holiday!

Big Girl had a sleepover last night – so I imagine she is sleeping in this morning after playing late with her friend. Little Bit and I are having a quiet morning – I am making some chocolate bread for her breakfast and I’m sipping a banana pudding protein shake for my breakfast.

Life is good.

I think today we are going to go to a paint-your-own-pottery place. That’s the plan, anyway. I guess we will see what time Big Girl comes home and what time I finally get around to showering and getting presentable!

I spent most of the weekend on the sofa, feeling rotten. I’m not sure if it was a bug (I think it was) or just fatigue from the week last week (probably that, too) as it was a doozy of a week. Both girls sick, insanity at work, and rain to boot. I’m glad that week is behind me.

I did manage to cook an awesome dinner for the family yesterday, though. I stayed home from church so as not to share my germs with anyone and while the family was gone I baked some chicken and tried a recipe for the Pioneer Woman’s potatoes au gratin. Oh.my. SOOOOO good. And easy. And yummy. I only had a tiny bit, but it was worth every bite. I cut her recipe in half – it was way too big for our family when I only eat a tiny bite or two of potatoes, but it was super good. You should try it sometime.

Have you watched the Pioneer Woman show on Food Network? It’s cute. I love the food, so that is why I watch. It’s kinda like watching her blog in real life, although she is much funnier on her blog. I think she is not quite comfortable yet in front of a camera. I guess that will come with time and practice. Her kids are cute, though. They don’t seem to have a problem with the camera!

On other food news, I also made a very good White Chicken Chili recipe on Saturday. I had a basic recipe from my neighbor and then kind of ad-libbed along the way. It turned out really good. I’ve included the recipe below in case you are interested in trying it out.

I haven’t come up with my menu plan for the week yet. I’m still figuring out what I want to do. Trying to challenge myself to try some new things and/or some things I haven’t done in a while. I’m getting stuck in a soup/stew rut these days… which I don’t mind but I think the kids are getting tired of them.

Anyway, here’s the recipe. Hope you have a great day! I’m off to check the oven and see how the chocolate bread is doing and give my little one some more one-on-one attention.

White Bean Chicken Chili

2 cans white cannellini beans
2 pounds of chicken (I used boneless breasts)
water
2 Tbsp minced garlic
2 tsp + 2 more tsp ground cumin
2 tsp cilantro
2 Tbsp minced onion (dried) – or you can dice one small fresh onion
1 can green chile peppers
1 can tomatillos
1/2 jar tomatillo salsa (or salsa verde)
Houston House Seasoning

In a large stockpot, bring water to a boil.
Add chicken, 2 tsp cumin, a healthy sprinkling of House Seasoning & the minced onion & garlic.
Let it simmer until the chicken is cooked. (you just made your own broth!)
Remove chicken from the broth & set aside.
Using a large bowl as a catch basin, pour your stock through a strainer to remove any fat and other undesirables from your broth.
Pour your broth back into the stock pot and bring back to a boil.
Add the beans, cilantro, the remaining 2 tsp of cumin.
Shred your chicken & add back to the soup.
If you need to, dice your tomatillos and chiles. Add them to the soup. (I used my food chopper to mince them finely.)
Also add the salsa.
Let it simmer 30-45 minutes.

Serve with Fritos or tortilla chips, sour cream, and the rest of the salsa.

Best-Ever Banana Bread

We’re hanging out at Grandma’s this week, so I’m revisiting some of my favorite holiday recipes and sharing them with you.

Every one needs a good banana bread recipe.

Seriously.

Everyone should have one.

It’s not rocket science to bake and it tastes so good.

And, it’s a great, easy to make, gift at holiday time.

My mom and I used to bake thousands (or so it seemed) during the holidays when I was growing up. She’d use these cute little mini-loaf pans and mini-muffin pans and we’d bake banana bread for what seemed like days. And then we’d give it all away.

Because that’s what we Italian women do. We feed people to show them we love them.

It’s how we do things.

Anyway, I had my great-grandma’s recipe that Mom and I had used for years – my whole life, I think – and I never strayed from that.

Then, I found a recipe somewhere browsing on the web that claimed it was the “best banana bread ever” and I thought I should at least give it a shot and see how it compared to Grandma’s recipe.

Well, all I can say is I hope Grandma forgives me.

It really is the best banana bread I’ve eaten. And when I bake it I can’t seem to keep it around long enough to give it away. My family gobbles it up.

So, if you want a really good banana bread recipe to add to your recipe book, here you go. I’ve altered it just a teeny bit from the original with the addition of some flaxseed meal to make it a little healthier. I like the nuttiness it gives the bread, even if you leave out the nuts the recipe calls for (Big Girl doesn’t like the nuts so this is my compromise)

You can leave that out (the flaxseed) if you want. It doesn’t affect the texture of the bread if you do.

BEST-EVER BANANA BREAD

Ingredients:

4 whole, overripe bananas
1/3 cup melted butter
3/4 cup sugar
1/4 cup turbinado sugar
1 whole egg, lightly beaten
1 tsp Vanilla extract
1 tsp baking soda
1 pinch salt
1/4 tsp ground cinnamon
1 1/2 cups all purpose flour
2 tbsp flaxseed meal
1/2 cup chopped pecans (optional)

Instructions:

Preheat oven 350 degrees.
Put the peeled bananas in a bowl and mash with a wooden spoon or potato masher.
Add melted butter and mix together.
Add sugar, egg, vanilla.
Sprinkle baking soda, salt & cinnamon and mix together with banana mixture.
Add flour and combine.
Finally, add flaxseed and pecans.
Pour into well greased loaf pan. (you can use one 4×8 loaf pan or 3 small loaf pans)
Bake for one hour (the large loaf pan)
Cool on a rack before serving.

(if it lives that long – mine always “mysteriously” has a slice cut out of it (or two or three) before it cools)

World’s Best Oatmeal Cookies

I’m visiting Mom this week – so I thought I’d share some of my favorite cookie recipes with you while we’re away.

And this is one of my family’s favorites.

I have it on good authority (as in everyone I’ve ever baked these for) that these are the best oatmeal cookies you will ever eat.

I will also confess and tell you it’s not my original recipe. There is a gal that cooks for the scrapbook retreats that I used to go to and this is a modification of her grandma’s cookie recipe. I tried them there and absolutely fell in love with them. There are no oatmeal cookies to compare.

These are a chewy texture cookie. Not crunchy, but not gooey either. Just right.

You start the cookies the day before you bake them. I think the overnight soak in the brown sugar and oil is what makes these cookies so chewy and good.

I used the blueberry flavored Craisins in the batch I made this year. I thought they were particularly good, although I’ve used raisins and plain Craisins in the past and they were good, too.

A couple more tips – you really do have to use the parchment paper that is called for. And you really do need to let them cool thoroughly before you move them off the paper. If you don’t, the cookies will fall apart. Trust me, I’ve tried it and had disastrous results.

Ok, here’s the recipe. Do let me know if you try them and what your loved ones think of them.

WORLD’S BEST OATMEAL COOKIES

Ingredients:

4 cups oatmeal (not instant)
2 cups brown sugar (I have successfully substituted 1 cup brown sugar Splenda blend)
1 cup oil (I have used safflower, vegetable, and canola)

Instructions:

Mix these together in a large bowl or zip top bag. Store in refrigerator overnight.

The next day, transfer to a mixing bowl and add:

3 well-beaten eggs
1/2 tsp. salt
1 tsp almond extract
1 tsp vanilla extract
1 cup craisins
(optional) 1 cup chopped nuts

Drop by teaspoonfuls onto parchment paper-covered cookie sheets. They do not spread much so you can fit them relatively closely together.

Bake at 350 for 15 minutes.

Slide parchment paper off cookie sheet and transfer to cooling racks. Let cookies cool completely before removing from parchment paper.

Stores for at least a week (if they last that long!) in a sealed container.

Ultimate Granola

I have made three batches (so far) this holiday season of this granola. It started out as “hmmm… wonder how that would taste?” and turned into something absolutely wonderful.

I’ve made batches to give to teachers, friends, neighbors, doctors, bankers and so forth. Everyone loves it and asks for the recipe.

So, I thought I’d share with you.

This is one of those type of recipes that you can adapt pretty easily to what suits your tastes and shopping habits (or pantry stock) I just happen to have most of the ingredients on hand on a regular basis, so it was easy for me to whip some up.

I think this will become a breakfast staple at my house… it is so good. I had some this morning in a bowl with some milk (like cereal) and it’s also good on top of yogurt and just plain (like a snack mix)

The best part is there is very little “extra” stuff – sugar and the like – and it’s full of things that are good for you.

So, if you’ve ever wondered if making granola was easy or not, I can safely tell you it is SUPER easy and SUPER worth the effort.

I started with this basic recipe and adapted from there. My recipe is below, but you can make up your own with your own favorite treats. I’m thinking it would even be good to toss in some whole nuts and marshmallows (!) and butterscotch or chocolate chips for hiking days.

Mixing in the coconut

Adding the flax seeds

adding the molasses/honey mixture

ready for baking

fresh out of the oven

Yum. My house smells so good right now. I have another batch in the oven as I type!

Ultimate Granola

Ingredients:

5 cups of rolled oats
1 cup slivered almonds (I used a 6 oz bag)
1 cup walnuts (apprx)
1 cup pecans (apprx)
1 cup flax seeds (I’ve also used ground flax – works ok, too)
2 cups shredded coconut (I used the sweetened kind)
1 cup sunflower seeds
2/3 cup canola oil
1/2 cup molasses
1 cup honey

1 cup raisins
1 cup craisins
1 cup blueberry-flavored craisins

Instructions:

In your chopper/food processor, finely chop the pecans & walnuts.
Preheat oven to 325 degrees.
In a LARGE bowl, mix the oats, nuts, coconuts, flax seeds.
On the stove, in a small pot, stir together the oil, honey & molasses. Heat until blended.
Pour the molasses mixture over the oatmeal mixture. Mix thoroughly.
Line a large baking sheet with parchment paper.
Pour approximately 4 cups of the granola onto the parchment paper and use the back of the measuring cup to spread/flatten the granola to make sure it is evenly distributed and there are no thick spots.
Bake for 10 minutes.
Pull out the cookie sheet, stir and redistribute the granola.
Bake for another 10 minutes.
Remove and do steps 6-10 two more times (or until your are finished with your batch)
Cool the batches in a large bowl or another cookie sheet.
Once the entire batch of granola has cooled (10-15 minutes after the last batch finishes baking) stir in your raisins & craisins.
Store in an airtight container and enjoy!

Remember, you can click on any post (the title) to view it alone and get an option to print the post (recipe) if you like!

Oatmeal Lace Cookie

I thought I would share another family cookie recipe with you all… as I mentioned yesterday the girls and I are hanging out this week with family – enjoying some cousin time.

This recipe is one that was made by one of the ladies at my 2005 cookie swap. They are yummy delicious and so light and crispy. I hope you enjoy them.

I experimented and made them with some instant Apple Cinnamon Oatmeal instead of plain quick cooking oats. I also added 1/2 tsp of almond extract. Everything tastes better with almond extract.

Oh.my.goodness. SO, so yummy.

Can you see how thin and crispy they are? And yet, the little apple bits are chewy and sweet in there.

Just so you know, if you happen to break one as you are pulling it off of the foil, you must consume the evidence.

Here’s the recipe. I have to go get the rest out of the oven now. They are calling to me…

Oatmeal Lace Cookies

Ingredients:

1/2 cup butter
3/4 cup sugar
1 egg
1 tsp vanilla extract
3 tbsp four
1/2 tsp salt
1 cup quick-cooking oatmeal

Instructions:

Cream butter and sugar. Add egg and vanilla. Add flour, salt, and oatmeal, mixing well. Drop by teaspoons onto foil-lined pans. Bake at 350F for 5-8 minutes or until lightly browned. Let cool before removing from foil.

*foil is important – parchment paper won’t give them the brown crispiness. They just get chewy and beige. Oh, and they spread; a lot. So be sure you give them plenty of room to grow.

Makes about 2 1/2 dozen. (unless you break a few)

Santa’s Surprises

I’m vacationing this week at my Mom’s house – my brother and family are visiting and we’re in full cousin-crazy-playtime here. I thought I’d share some of my favorite cookie/holiday sweets recipes with you this week while we’re livin’ the good life at Grandma’s house.

Here’s one of my favorite cookies (from my pre-surgery days) –

Santa’s Surprises –

It’s a yummy concoction made of peanut butter, brown sugar and the “surprise” inside:

Now, let’s get baking! (or mixing, as we must do before we can bake!)

In a large mixing bowl you will combine 2 sticks of butter (I used one salted, one unsalted), 1 cup of creamy peanut butter, and 1 cup of light brown sugar (sounds good already, doesn’t it?)

Next, add in 2 eggs and 1 teaspoon of vanilla. Mix and add 3 1/2 cups of all-purpose flour, 1 teaspoon of baking soda and 1/2 teaspoon of salt.

You will end up with a nice dough like this:

Then, cover your dough and let it chill in the refrigerator for a few hours.

After it’s chilled thoroughly, take the dough by teaspoon-sized pieces and flatten into round circles.

Place one Snickers mini on top of the dough circle and shape the dough around the candy. (your hands will smell so yummy when you are done!)

Place each ball of dough onto a greased cookie sheet and bake at 325 F for 10-12 minutes. Cool on a cooling rack.

Note: you will want to let them cool before you handle them too much. I put them on parchment paper on the cookie sheet and I slide the entire sheet of parchment paper onto the cooling rack. This allows the “gooey” insides to cool and set. If you pick them up too soon, they break open – and, then, well, you have to eat the evidence!

IF you want to go all-out, drizzle them with some melted chocolate. They never last long enough at my house for me to do this, though!

I hope you enjoy!

And, here’s the complete recipe, without my commentary and photography:

Santa’s Surprises

Ingredients:

2 sticks butter, softened
1 cup creamy peanut butter
1 cup light brown sugar
2 eggs
1 teaspoon vanilla
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag Snickers Miniatures

Instructions:

Cream butter, peanut butter, brown sugar until light and fluffy.
Slowly, add eggs and vanilla (mixer should be on low)
Add flour, baking soda & salt.
Cover and chill dough 2-3 hours.
Divide dough into teaspoon-sized balls. Flatten into circles.
Wrap dough ball around Snickers mini.
Place on greased cookie sheet. Bake at 325F for 10-12 minutes.
Cool on wire rack.
Drizzle with melted chocolate (optional).

Oh, and here is a BONUS RECIPE.

Oreo Ice Dream

1/2 gallon vanilla ice cream, softened
1 large tub of Cool Whip whipped cream (I never said it was low fat!)
1 package of Oreo Cookies, crushed

Mix all three ingredients in a LARGE bowl. Place in freezer to set.

ENJOY. (and you WILL enjoy. it is “awesome,” according to the pre-teens in the house)

I’m Baking today

I’m baking today.

Just some simple things for the family – Little Bit’s favorite oatmeal cookies, some fresh bread, and maybe trying my hand at some granola.

Getting my lists together – food to fix for the party on Saturday night, things I want to take to Mom’s next week, final gifts to pick up on my day off, tasks to complete before the holiday break begins… I couldn’t survive without my lists.

That’s what my day is going to be like.

How about yours?

Six Week (Yummy) Muffins

note:

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Gooey Breakfast Goodness

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Crock Pot Potato Soup

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White Bean Chicken Chili

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BEST-EVER BANANA BREAD

Ingredients:

Instructions:

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WORLD’S BEST OATMEAL COOKIES

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Instructions:

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Ultimate Granola

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Instructions:

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Oatmeal Lace Cookies

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Santa’s Surprises

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Instructions:

Oreo Ice Dream

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